In my quest to make some Thanksgiving recipes for you guys, I decided to go savory this week.  I decided to make homemade dinner rolls. However, in the execution they became more of a pull apart.  But more about that later.    Just know, this was almost an installment of cake fails. 

    If you have been with me for a long time, you will know that I made the Tik Tok viral recipe frog bread, a while back.  This is the same recipe as that, just in dinner rolls form.

Homemade Dinner Rolls : The Yeast

     This recipe was kind of difficult right from the beginning.  The first step of this recipe is to activate the yeast.  Yeast is the ingredient in bread that makes it rise and gives it it’s airy, bread – like texture.

      Yeast is kinda finicky.  The liquid that you use to put the yeast into must be between 100 and -110 • F.  I really think it’s best to use a thermometer because if your liquid is too hot, it will kill the yeast but too cold and you’re yeast won’t activate. 

   Once I put my yeast in the liquid I like to put a tsp of sugar in with the yeast because yeast is a living organism and like all live organisms, it needs to eat, yeast feeds on sugar and that causes it to activate faster and better. So that is a little insurance policy to entice it to activate better.     

    And if you aren’t sure and you press on, your bread will not rise and the end result will be a hockey puck.  You definitely don’t wanna do that.  Total waste of time.  On the left is yeast that is proofed wrong and on the right is yeast that is proofed right.

Homemade Dinner Rolls : Making The Dough

   Now comes the easy part.  Making the dough.  Now I always get a little frustrated reading any recipe or talking to anyone who has ever made bread about how to make it. They always say, “just add flour until it looks right”.  I’m sorry but what the heck does that mean?  I’m a very visual person.  I need to know what I should see.  In trial and error this is what I saw and what I looked for.

   You just want to start with all the ingredients, the sugar, the 3 1/2 cups of flour, salt all with crisco cut in , and milk with proofed yeast in your mixing bowl.  Start mixing and just let those dry ingredients mix in and add more flour a half a cup at a time until it no longer looks wet.  It shouldn’t stick to your fingers and it should be smooth.

Homemade Dinner Rolls : Letting It Rise

    Now this needs to go in a draft free place to rise until doubled in size.  I like to put it in my oven with the oven off and the oven light turned on.

This is Where It Got Interesting

   Now, what I did after that was cut this dough into 16 equal pieces, greased my pan, and balled up my portions   To make a ball with these portions, cup your hand over the dough that is on your unfloured surface. Using the table to help you, roll your hand counter clockwise in a circle.  Place all those balls in your pan.

   Then I let it rise once more.  That’s where the trouble came and I’m so mad that I don’t have a picture but it rose more than I anticipated so I had to transfer it to another pan.

  Lastly, I just brushed the tops with egg wash before I put them in a 350• oven for 45 minutes.

     I hope you all enjoy this recipe and thank you all for reading.  If you recreate this, please tag me on social media so I can see.  If you enjoyed this recipe, please consider subscribing.  This way, you can get emails every time I post.  If you have a favorite pie that you wam me to make, let me know in the comments. Have an amazing week and I will see you all in the next one. 

Dinner Rolls/Pull Apart Bread

Prep Time: 1 hour

Cook Time: 45 minutes

Additional Time: 5 hours

Total Time: 6 hours 45 minutes

A fluffy and warm homemade, dinner roll/pull apart bread baked to golden brown perfection on top.

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Ingredients

• 3 1/2 Cups of All Purpose Flour
• I Packet or 2 1/4 tsps of Instant Dry Yeast.
• 4 1/2 TBSP of Sugar
• 1 TBSP of Salt
• 2 Cups of Whole Milk

Instructions

1. Heat the milk in a small saucepot one the stove or in the microwve until it gets to btween 100 and 110 •F.
2. Spinkle a tbsp of the sugar and the yeast into the milk and leave it to proof for about 5 minutes until the mixture is bubbly and foamy and smells like bread.
3. Sift all the dry ingrediants together and with a pastry cutter, cut in the crisco until you get small pea size bits of cristo in the flour.
4. When the yeast has proofed pour that mixture into the dry mixture.
5. With a dough hook attachment on you mixer or by hand in a bowl. Mix this up until you get a dough that comes together.
6. Add flour little by little (a 1/2 cup at a time) until the dough pulls away from the bowl in one mass and does not stick to your fingers. Just be patiant.
7. Pinch the dough into a ball pinching the ends under.
8. Place it back in the bowl and cover the bowl with a kitchen towl.
9. Leave it to proof for 3 hours or until doubled in size in a dry and non drafty place.
10. After proofed, punch down the dough and cut it into 16 equel pieces.
11. Roll each of the portions into balls and place them into a lightly oiled baking dish.
12. Cover again and let it proof again for about 2 hours. Or until doubled in size.
13. Brush the tops of the rolls with melted butter and bake at 350• for 45 minutes.

  If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.  

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